Chicken Paprikash

Chicken Paprikash

My boyfriend and I have this inside joke about paprikash and goulash. It makes no sense to anyone but us, but suffice it to say, when I saw a recipe for paprikash, I HAD to save it. I finally got around to making it last week and while I may have made it sort of as joke, it’s really good. And easy to make as well.

Chicken Paprikash - Prep

This recipe is supposed to be made in a dutch oven, but I don’t have one (it’s on my Christmas list!). I just made it in a skillet and then transferred everything to my 13×9 Pyrex to cook in the oven. Because I was making it in a larger dish, I didn’t think there were enough diced tomatoes so I added a second can. But even if I was making it in a smaller dish, I still think I would have doubled it. The picture in the magazine looked like it had WAY more than one can of tomatoes.

I like dishes that are a meal in one. It already has 3 vegetables in it, so I don’t have to make a side dish. I served it over some rice (yay for our new rice cooker!) and it was a great dinner. I’ll definitely be making this again.

Chicken Paprikash

Chicken Paprikash

adapted from Real Simple Magazine

Dinner | Servings: 4
Prep time: 20 min | Cook time: 30 min | Total time: 50 min

Ingredients

  • 1 (3 1/2 to 4 lb.) whole chicken, cut in pieces
  • 1 1/4 tsp. kosher salt
  • 1/2 tsp. pepper
  • 1 tbsp. olive oil
  • 1 medium yellow onion, thinly sliced into rings
  • 1 red bell pepper, thinly sliced
  • 1 cup low-sodium chicken broth
  • 2 (14.5 oz.) cans diced tomatoes, undrained*
  • 1 tbsp. paprika

The Process:

  1. Heat oven to 400 degrees (F). Season chicken with 3/4 tsp. of the salt and black pepper. Heat oil in a dutch oven or large pan over medium-high heat. Working in batches, add the chicken, skin-side down. Cook without turning, until golden brown, 4 to 5 minutes. Turn and cook for 3 minutes more. Transfer chicken to a plate.
  2. Spoon off and discard all but 1 tbsp. of the fat from the pan. Add the onion and bell pepper and cook for 2 minutes. Add the broth and cook, stirring, for 1 minute. Add the tomatoes and their juices, the paprika, and the remaining salt. Bring to simmer.
  3. Return the chicken to pot if using dutch oven. If you don’t have a dutch oven pour the onion-tomato mixture into a dish and place chicken on top. Place in oven. Bake until the chicken is cooked through, about 30 minutes. Serve on top of rice or egg noodles.

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One Comment

  1. yum this looks amazing! too bad i wasted my chicken making chicken salad last night…